1. The Ag Biz- McGrath Family Farms (Phil McGrath) on The Wine Down EP#3


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    Show Description: The Wine Down is moment in your week and ours when we discuss the world of delicious things. We are interested in anything that is fermented, distilled, grown, nourished, and served. Each week we strive to share with you our interests and experiences and we hope that you will do the same with us as well. You can do so by visiting our website at thelip.tv. Guest Bio: Phil McGrath – has been farming on the Oxnard plane for over 40 years. He comes from one of the oldest farming families in Ventura County. His great-grandfather began his agricultural legacy back in 1867 when he came to the states from Ireland as a sheep farmer. The family eventually farmed 5,000 acres in Camarillo and Oxnard transitioning from sheep and cattle, to dairy, and then row crops. Phil carried on this tradition of change by transitioning his conventional ag operation to organic agriculture in 1995. He’s never looked back. He says he farms in paradise. Today he has a farm stand along the 101 freeway off of Central Avenue in Camarillo. He’s a regular at many local farmers markets, including Santa Monica and Hollywood and works directly with many of the city’s best restaurants and chefs. Ep. 3 Recap: This week on The Wine Down Sonja and Brandon are joined by Phil McGrath of McGrath family farms to discuss the world of farming and agriculture. Phil explains his family history, when/why he transitioned to organic farming and the importance of fresh,local and seasonal produce. A few video segments highlight McGrath farms and what goes into CSA produce boxes. Continuing on the discussion from a recent wine challenge of finding wines that pair with vegetables, the group taste a few wines alongside several plates featuring seasonal vegetables (courtesy of Restaurant 111). Additional links: http://www.epa.gov/agriculture/torg.html http://www.rodale.com/ www.localharvest.org/ http://www.wwoof.org/ https://attra.ncat.org/organic.html SHOW NOTES: 0-1:40 Introduction, show intro, guest intro PHIL MCGRATH of McGrath Family Farms in Oxnard, CA 1:40-1:52: Background of McGrath family, history as farmers 2:48 Phil: We own 300 acres and farm on 30 acres, we are not a wholesale farm so it is all about scale. 3:25 Sonja: gives overview on the specifics of today’s show and why organic farming is important. We are so often focused on the end product but what is missing is WHO CREATED IT? WHERE DID IT COME FROM? 4:10 Sonja: there is a disconnect between the consumer and the producer. the people who work tirelessly to get the food to us. 5:00 Phil: we have 30 acres, a roadside stand off the 101 and also sell at farmer’s markets 5:20-10:00 BACKGROUND ON HOW SONJA AND PHIL MET (farmer’s markets and challenging them to sell local) 10:00 Sonja: ORGANIC: why is it important? 10:00-12:26 Phil: no sprays, persticides, soil sterlants etc. We have been organic since 95, certified with state 95-2002, now certified with USDA since 2002...you have to be certified to call it organic or you go to jail. 13:00 Brandon: hates vegetables...but loves meet. Phil expresses importance of clean/grass fed beef 13:20 Sonja: Phil, tell us about “farming in paradise” which has a lot to do with climate but also topsoil and terroir 14:00-16:00 Phil explains why LA is in one of the best areas to farm. In 1945 LA county was the largest agricultural revenue producing are in the US. Farming in Oxnard is second best. We are in a mediteranean region (socal) of which there are 5 in the world which also happen to be good grape growing regions. It is because of climate, sun exposure, air and top soil from the ocean etc. 17:30 Brandon: IS IT MORE OR LESS EXPENSIVE TO FARM ORGANICALLY 17:30 Phil: Biggest expense is weed maintenance 18:00 Phil in Oxnard the avg wage for a worker is $23k/year and the avg rent is $18k/year... 18:48 Sonja: HOW MUCH DOES THE CONSUMER VALUE IT ? 19:15 Sonja: YOU GREW UP ON A FARM BUT WHY DID YOU BECOME A FARMER? 21:20-25:20 Sonja on McGrath family history (book, photos, history of how the brothers split the 5,000 acres of land when it was passed on to them) 26:30-28 Image of Charlie Chaplin the farm with the family...(background and popularity of Hollywood Beach is explained...it was located on McGrath family land) 28:40 VIDEO of Phile discussing the importance of eating locally and seasonally 30:39 Sonja: HOW HAS FARMING ORGANICALLY CHANGED YOUR LIFE? 31:00 Phil: it just makes sense to eat what is in season and grown locally! 32:00 Brandon: strawberries used to be seasonal right? 32:21 Phil: all berries used to be seasonal and grow in cold climates but now it is all available all the time b/c of genetic engineering/gmos...phil stresses importance of organic bread to avoid GMOs 33:20 Phil: if I am growing in season everything is in place to get things to grow naturally...it is cheaper, easier and you get better yields. 34:20 - 39:00 Phile: we have 2 wells on McGrath property, we started the water program....(importance of water use, crop rotation, soil fertility and crop diversity) 39:00-43:00 CSA (community serviced agriculture) program VIDEO : WHAT IS IN THE (CSA) BOX? 44:30 Phil: diversity of the soil allows the boxes to change...I give credit to many of the restaurants i service for using / growing a lot of different ingredients 45:00 Brandon: in bartending for example you muddle organic basil w/strawberries for drinks 45:20 Phil: or the popularity of beets? 45:35 Brandon: (jokingly since he is a veggie hater) oh that is practically all I eat! 44:47 Phil: you see some of these seed catalogues and they are amazing! 45:47: Sonja: DO CHEFS DETERMINE WHAT YOU ARE GROWING W/THESE TRENDS? 46:15 Phil: many years ago Suzanne Goin (of Lucques, Tavern AOC...) really elevated the relationship between farmers and restaurants...now for example you have 3 types of broccoli or 4 types of carrot 47:20 Brandon: how do you deal with your seeds? do you save them? 47:30 Phil : just try to keep a record of the planting schedule now I am planting winter crops (peas, broccoli, cauliflower, greens) 48:30 BOOK MENTION: FOOD HEROES 20 years ago there were over 20,000 varieties of rice! now there are only 4!? same is happening to bananas/potatoes etc we need genetic diversity in these crops 49:58 Brandon: and the US turns away anything that doesn’t look perfect 50:00 Phil: I love heirloom tomatoes...I always say the uglier the better. In other parts of the world it has only recently become common to go in a grocery store. Open market culture for produce exists in most other coutries. 52:00 Brandon: many people just aren’t aware that it is available or how/why to get it. 52:11 Phil: I have 2 big secrets FRESH and LOCAL! 53:25 Sonja: GETTING TO THE WINE MISSION which recently was a challenge to pair vegetables with wine 54:00 Sonja: shows recipes of great vegetable dishes that have wine pairings suggested 56:00-59:00 pairing wine with food (food provided by RESTAURANT 111 in LA) 60:00 Brandon : when we do streak day I will join in, I dont’ eat veggies 61:00 Sonja: wine mission, wine to go with pizza: THE BLACK CHOOK (sparkling red shiraz served chilled) 62:36 Brandon: wine mission to go wiht filet mignon w/peppercorn cream sauce: brandon had 2 options, 1, go big/jammy over the top new world wine OR 2. old school napa cab/old bordeaux so he tried to find something inbetween: SPANISH BLEND big wine, good tannic backbone 66:00 Phil, how do they select how to blend? 68:24 WRAP UP

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    • Craft Beer and Artisan Ales (Maury Morgan) on The Wine Down #EP5


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      Host Bios: Sonja Magdevski- Winemaker (Casa Dumetz), Journalist and creator of The Malibu Grange Brandon Bartlett – Beverage industry veteran (currently works for Beam Global) Guest Bio Maury Morgan represents one of the premiere craft beer distributors in southern California, Artisan Ales. Maury has helped owner Kevin Kansy build Artisan Ales by promoting and distributing small-batch local breweries such as Craftsman out of Pasadena, Telegraph Brewing Company of Santa Barbara and Hair of the Dog Brewing from Portland, Oregon. They also manage a portfolio of Belgian draft beers including the famous Saison Dupont and Scaldis. Maury has had her finger on the world of beer for more than 5 years as a sales person, consultant and educator, stemming from her foundation in restaurants and wine sales and her work with the original "Beer Chick", Christina Perozzi. Episode 5 Recap: Being dedicated to exploring the world of all that is fermented and distilled (and not just wine), this week leads us into the increasingly popular world of craft beers. Sonja and Brandon are joined by beer expert Maury Morgan of Artisan Ales. They discuss the difference between big breweries vs smaller craft brewing operations and what goes into the home brewing process. Throughout the hour the group taste a range of specialty beers available on the market and discuss the characteristics of each. Additional links, etc: http://www.artisanales.net/index.php Beer tasted on the show: Saison Dupont, Scaldis Strong Ale, Chimay Triple, Franziskaner Hefeweissen, Telegraph White Ale, Hair of the Dog Ruth, Alpine IPA, Stone Arrogant Bastard, Deschutes Black Butte Porter, Allagash Curieux Show Notes: 0-2:00 Introduction 2:00 Maury Morgan (guest) sales manager for boutique distributor Artisan Ales 3:00 Prohibition, difficult legacy for the brewers. 4:15 Craft beer movement 4:50 Why do you say you are an unlikely beer candidate? 8:30 After working in restaurants/bars was the curtain opened for you? 11:00 How does Artisan Ales choose what to represent? What is your goal and how do you connect to customers? 12:00 Was it difficult for you in the beginning? 13:47: Do you have exclusivity with the breweries? 14:27 TASTING: Saison Dupont 15:40-16:30 Discussion on yeast strains in beer and wine. 17:00 If I walk in your bar and am looking for something unique, what do you tell me? 18:34 What exactly goes into beer? 20:07-22:20 VIDEO: BEER WARS: commercial vs hand crafted. 23:00-29:00 TASTE CHIMAY TRIPLE 29:50 We don’t have regulations when it comes to making beer in the US, right? 32:00 When you are drinking a particular beer, do you know what it is without looking (like with wine)? 36:41 TASTING TELEGRAPH 37:42-40:57 DIAGRAM of brewing process...what goes into it, when do you add hops? spices etc? 40:57 Wine making vs Beer brewing 43:00 - 42:23 VIDEO (commercial breweries experimenting with craft beers) 42:28 Craft brewers vs. the big guys. 47:41 TASTING ALPINE 50:30 Beer tasting vs Wine tasting. 52:44 TASTING OREGON BLACK BUTTE PORTER 52:44 What temperature do you drink these at? 54:46 What food would you pair this with ? 56:39 Do you see beer pairings featured in stores with food? 59:26 TASTING ALLIGASH CURIUEX 60:10 Brandon gives background on how they came to use the barrels... 62:25 show wrap up

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      • Whiskey (Dave Whitton) on The Wine Down EP#4


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        Host Bios Tim Skogstrom – Owns Cornell Winery and has worked for Young’s Market Co., Francis Coppola, and Constellation Wine Co. All of which were either the biggest or simply leaders in the industry. Brandon Bartlett – Works for Beam Global which owns Jim Beam bourbon and many other fine products from Sauza Tequila to Laphroaig Scotch. Guest Bio Dave Whitton is a mixologist at Villain’s Tavern in Los Angeles and the soon to open Gypsy. Show Description: The Wine Down is moment in your week and ours when we discuss the world of delicious things. We are interested in anything that is fermented, distilled, grown, nourished, and served. Each week we strive to share with you our interests and experiences and we hope that you will do the same with us as well. You can do so by visiting our website at thelip.tv. Episode 4 Recap: With Sonja in New York this week, Tim Skogstrom and Brandon Bartlett take over and talk about Whiskey. Mixologist Dave Whitton of Villain’s and Gypsy joins the guys to talk about the complexities and range of bourbon, whiskey, rye and scotch and why there has recently been an increased interest in knowing more about these spirits in particular. The group go into detail and explore the processes of distilling, barreling and aging bourbon and whiskey and in the last segment break it down by tasting a few themselves. Additional links, etc: video one (bourbon making process) http://www.vimeo.com/8397303 video two (bourbon mill burning) http://vimeo.com/9633396 Dave Whitton links http://www.villainstavern.com/Home/VT.html http://blogdowntown.com/2010/08/5578-mix-like-a-master-the-bella-donna-of-villains Show Notes: 0- 2:12 Introduction Sonja Magdevski is in New York with her fiance Emilio Estevez for the premier of his fim he did with his father “The Way” (emotional and moving film, go see it!) 2:12-3:00 Introduce Brandon Bartlett (Beverage Industry Expert, works with Jim Beam) and Dave Whitton (local LA mixologist...of Villain’s and soon to be opened, Gypsy) 3:00-5:20 Start the show off with some wine tasting...Sonja Magdevski’s vineyard Casa Dumtez. Tasting a recently bottled syrah from 2010 (the group tastes and discusses) 5:30-7:46 Deeper introduction on Dave Whitten...Tim gives background and overview of Dave’s contribution to the downtown LA bar scene (7 Grand, Villain’s etc) 7:46 Tim to Dave: WHAT IS YOUR FAVORITE SPIRIT? 7:59 Dave: Definitely bourbon and whiskey 8:07 Tim: I’ve dedicated my life to learning about wine so I would have to go with that 8:30 Brandon: (discussing vodka vs bourbob...quality for price) It costs less to make vodka than bourbon 8:50-9:55 Dave: wine is what you oringinally went to for tasting, but int he last 5 years people are doing that with bourbons now 10:00 Tim: during the prohibition you were still allowed to make wine. (Time explains variations on origina of spelling of whiskey) 10:35-14:46: VIDEO showing the process of making /distilling bourbon 15:00 Tim to Brandon: WHAT GOES INTO THE PROCESS/AGING/ETC? 15:20 Brandon: There are a lot of brands these days charging a lot for a lot less work. The most expensive and time consuming part is the aging process 16:00Dave: there is a creativity level involved in order to get flavor without aging (group discuss additives/sugars etc) 16:30 Tim to Brandon; WHAT ARE THE RULES BEHIND CALLING A PRODUCT BOURBON? 16:57-20:40 Brandon: Must be made in US, In white oak, must be 52% corn, must distill to 160 proof in order to go int he bottle...(BRANDON /TIM Discuss what else is required) 20:40 Tim: High Proof= High quality WHY IS 51% the PERCENTAGE OF CORN FOR IT TO BE BOURBON? 20:45-21:40 (Brandon explains) 21:40-21:50 Tim: So the corn , being American makes the product truly American. Like NASCAR which was actually born from bourbon etc. 22:19 Brandon : EXPLAINS HOW NASCAR WAS BORN OUT OF THE PROHIBITION AND MOONSHINERS TRYING TO GET AWAY FROM THE POLICE 22:50-23:10 Tim: NASCAR and Bourbon...two great American pastimes, one born from the other 23:15 Dave: difference between bourbon and scotch BOURBON= SWEET SCOTCH= OPPOSITE 23:30 Dave: the magic of the barrel is the color and flavor that come from it...all of these elements that effect the flavor etc are the most amazing part of it. 24:20 Brandon: used barrels (once used for bourbon...can only be used once) are shipped out and then used for scotch, tequila etc. the level of char and age effects the flavor 25:00-26:30 Brandon: the longer it sits in the barrel the darker it gets. And kentucky has the perfect climate...hot days/cold nights and humidity (water saturation in the air prevents evaporation from happening so quickly) 26:50-28:00 Dave: WHAT ARE THE CHARACTERISTICS OF: bourbon? rye whiskey? irish whiskey? scotch? (explains the difference, but it all comes down to personal preference) 28:11 Tim: So the other components besides the barrel are water, environment, rye, corn and barley corn= most important, rye= gives it the spice flavor 29:30 Tim: barrels are burned/charred and when that reacts with the sugars it caramelizes and seals the barrel to form a water tight barrier 30:00-30:50 Brandon: originally they transported pickles and fish and things of that sort in the barrels, they burned them to get rid of those flavors, char them away...they realized it enhanced the flavor 30:50-31:40 Tim: Slide 1- Distillation Illustration (how alcohol is made) 33:00 Slide 2- Image of Still (copper pot) 33:40 Slide 3- 6 large stills lined up 35:30 Tim...there is more interest in where/how this is made. we are a culture that wants to know where things come from 35:30-37:15 Dave: wine was the precursor to bourbon in that way wiht people tasting it and breaking it down....the fact that people now want to know that about bourbon is amazing. there is a increased interest in the process 37:15 Tim: i sip and savor it, so i drink les. people are looking for a different type of experience 37:50-39:00 Brandon: we like to think of Jack Daniel’s as the gateway drug....there are flavor additives (brown sugar etc) in Jack which makes all of Kentucky anti JD and pro Jim Beam. 39:00-39:50 Tim, it is amazing that where JD is made is still a dry county, you can’t drink Jack in the town that it is made in! Whiskey making is such a slow process and you definitely feel that when you are where it is made 40:30 Dave: there is something so great about these brands that have lasted so long. They are the reason you drank it in the first place, they have stood the test of time. 41:14 Tim- Slide 4 Jack Daniel’s distillery (one building houses 21,000 barrels) there are hundreds of them 41:30 slide 5 shows several buildings lined up (12 million gallons of Jack aging! they produce 2000 barrels per day!) 42:00 -42:00 VIDEO 2 - WHEN WHISKEY BURNS (one of the houses storing the whiskey was struck by lightning, caught fire) 43:13 - 43:56 Dave: when you go inside one of those buildings the odor is so intense, you never forget it, you are changed forever the moment you walk in one (i am sure it still smelled that way after the building burned) 44:15 TASTING SESSION Tim asks Dave/ Brandon what they look for 44:58 JIM BEAM BLACK Dave’s Favorite...looking for citrus/sugar and something else you can pull out of . Be aware of what you are looking for (front end vs back end) 46:00 Brandon - note, need to keep mouth OPEN when tasting bourbon (as opposed to wine etc.) need to learn to pay attention to what is there 48:13 Tim: it is good to cut it with purified water 48:13 Dave: i like to go in steps with a tasting 1. straight 2. add water 3. add ice /sugar (great process to find out what people like, you can’t go back after adding so it is good to start straight up) 51:00 JACK DANIELS TASTING (maple/charcoal) 51:20 Dave: there is a reason there is a myth about bad drunks that drink whiskey (JD) there is so much sugar and you add it with coke you get the low from the whiskey and the high blood sugar from “the black patch” and the coke 53:09 MAKER’S 46 TASTING 61:01 BOOK: Bourbon Whiskey Our Native Spirit 61:52 DEVIL’S CUT TASTING 63:00 WRAP UP (didn’t get to ireland and scotland tasting...maybe next time....) see you next week! here is a recipe of Dave’s from Villain’s The Bella Donna of Villains Tavern Created by Dave Whitton Ingredients: 2 oz Maker’s Mark 2 dashes Peychaud’s bitters (available at BevMo) ½ oz fresh squeezed orange juice ½ oz fresh squeezed lemon juice ½ oz simple syrup fresh mint fresh black berries shaved ice cubed ice Directions: In a tin: Add Makers, bitters, Orange juice, lemon juice, simple syrup with ice. Shake vigorously. In a bucket glass, add a bundle of fresh mint and top with ice. Note: a smack with the hand will “open the mint oils up”. Strain ingredients from tin into glass and top with a bed of shaved ice. Top with a gramble (a muddled pool) of black berries. Sip and say ahhh.

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        • Wine, Dollars and Sense (Tim Skogstrom) on The Wine Down EP#10


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          EPISODE SYNOPSIS Today we will be talking about wine pricing and how wineries and retailers get to the prices they charge. Sonja and Brandon are joined by industry veteran, Tim Skogstrom, to ask the tough questions about what the consumer should be spending vs. how much the wineries, distributors, retailers, etc. are charging. Get ready for a very frank, in depth conversation about what it really takes to make it in the wine world. GUEST BIO Tim Skogstrom, The Wine Down show producer, worked for Young’s Market Co. as a VP of wine sales for close to 10 years. Young’s is one of the largest wholesalers of wine and spirits in California. He then went on to work for Francis Coppola where he ran sales for the West Coast and then on to manage chain sales for the country. Tim now owns his own winery in the hills above Malibu known as Cornell Winery. ADDITIONAL LINKS: www.malibugrange.com www.casadumetzwines.com www.cornellwinery.com www.oldplacecornell.com Wines On Set http://www.epiphanycellars.com/ http://www.aubonclimat.com/ http://www.trefethen.com/ EPISODE BREAKDOWN 0-3:45 Introduction: Wine Pricing 4:00 Drinking Trefethen Chardonnay, Au Bon Climat 2009 Pinot Noir 4:30-6:16 video “the most expensive bottle of wine ever sold” 6:20 What was the wine and how much did it sell for? 7:07 Do you think it was worth $123,000? 9:30 Is it different when you are buying for yourself vs. buying for customers? 11:00 What are your expectations when you are paying for a bottle? 13:30 What are some of the values you are finding? 17:00 Wine buying didn’t change after the dotcom boom. The prices people would pay went down. 19:50 Slide/discussion of raw cost of goods 24:18 How long does it take to grow the grape that goes in the bottle? How long does it have to age? How much do the barrels cost? New barrels vs old barrels? 25:45 Can you put a price on the passion component of wine making? How do you value sweat equity? 28:00 When you started your own winery was the cost even close to what you estimated? 28:50 Vitner’s Vault catalogue 29:40 What about the home winemaker? They have the ability to go out and do it, right? 30:15 To set up a winery to produce 5,000 cases of wine you need at least $1 million 32:20 What goes into the labor costs? Land costs? 34:15 How does 2 buck chuck get to the packaging alone at that price? How do they do it? 35:40 How much is an acre of vineyard in the central valley of CA vs Rutherford, Yountville (Napa)? 36:15 Take the value of the land, the maintenance involved, how is it harvested? How does that effect the cost per gallon? How many cases are they making? (2 buck chuck) 37:56 Is there any chance at all that he is getting juice practically for free? 40:20 It is hard to call it wine sometimes (based on how they get to the final product and what they label it)? 40:48 SLIDE showing cost of labor (not including cost of the grapes). 42:17 What is involved for a small operation wine maker? 45:30 Pricing at retail and sales/promotion....wholesaler/retailer pricing 48:00 How does the cost of making the wine then translate to the wholesaler and retailer? 51:30 What are the markups? Who gets a cut of what along the way? 51:35 SLIDE= wine pricing and mark ups by distribution channel. 55:00 Would Von’s be paying the same as a specialty wine shop? 56:00 SLIDE= wine pricing again...raw goods, labor etc. 57:00 Trefethen Chard for example, $22 per bottle which is insane when you think about that considering what went into making it. 58:00 How do you get to $500 per bottle? How much are you willing to spend on a bottle of wine? 1:05:00 Wrap up. Regardless of the insight on pricing bottom line is: If you like the wine, trust it and keep drinking it!

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          • AWS09Tannin-Jones


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            Great lecture on the use of enological tannins in winemaking. Taped at the 2009 American Wine Society's National Conference in Destin Florida.

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            • F.A.S.S. Food F.A.S.T. Wine (Katherine Odell) on The Wine Down EP#8


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              GUEST BIO: Katherine Odell is a food writer for www.la.eater.com, one of America's top food blogs. Katherine surrounds herself with everything food as she dines out 6 nights a week and then cooks extravagant meals on her day of rest. She's a self proclaimed foodie! EP 8 RECAP: Sonja and Brandon take this weeks guest, Kat Odell, on a journey of tasting and pairing. Together they try a wide range of foods and wines to discover for themselves whether the pairing taboos most of us take for granted really hold up. Get ready for an in-depth exploration into the complicated relationships between food and wine. You're going to learn to breakdown the components of both in order to find a common denominator that aids us in making a palatable connection. ADDITIONAL LINKS: www.malibugrange.com www.casadumetzwines.com www.cornellwinery www.oldplacecornell.com www.la.eater.com BREAKDOWN: F.A.S.S. Food F.A.S.T. Wine Food and wine pairing Food is basically made up of the following: F -- Fat A -- Acid S -- Sugar S -- Salt Wine is: F -- Fruit A -- Acid S -- Sugar T -- Tannin Wine Used: Oak aged Chardonnay Big full bodied Cabernet Full bodied fruit forward Merlot Full bodied Pinot Noir New World Sauvignon Blanc Sweeter style Riesling Food Used: Sliced sweet apple Sliced Lemon Salted roast beef Hard cheese Triple cream Dark chocolate Milk chocolate Sugar cookie SHOW NOTES: 0-2:15 Introduction: Guest Kat Odell. 2:20 Kat's job description is to go out and eat and drink 6 days a week. So, what helps you have the stamina to go through all these flavors and elements? 3:10 What has taught you to prep your palate for everything you eat? 3:45 What helps you plan and prep for your job? 4:25 You started tasting wine at 10 years old? 6:00 Can you recall either really good or bad pairings that you have experienced lately? 7:10 You said you really enjoy ports and sweet wine. Why? 7:40 When you do pairing and multi course meals with wine do you generally take a bite or a drink first? 8:40 When you're having friends over for dinner do you contemplate what to pair with the food you make or is that something that comes naturally? 10:00 You have an amazing food blog that you're the editor for, so are your friends always calling you and asking for your advice? 10:50 Video: Top American Chefs' Opinions on Wine 13:20 What is more important: The food or the wine? 15:20 F.A.S.S. Food F.A.S.T. Wine 17:30 When you're eating and drinking do you think of it in this way (breaking down the different tastes)? 18:15 Why do some of us get so nervous about doing this? 19:20 PAIRINGS: Lets begin with the whites! 20:00 Sauvignon Blanc 21:50 Chardonnay 23:50 Riesling 24:50 PAIRINGS: Bring on the food! 25:25 Tasting apple with the white wines. 31:20 Tasting sugar cookie with white wines. 33:40 Tasting lemon with white wines. 36:30 Tasting triple cream cheese with white wine. 39:05 Champagne 40:05 Pairing Reds 40:40 Cabernet Sauvignon with cheese. 42:50 Cab, Pinot Noir and Merlot with lemon?! 46:20 Reds with a hard cheese. 47:37 Reds with roast beef. 49:05 Mixing foods: sandwiches with the reds. 50:20 Pinot Noir with sugar cookies. 51:35 When you're at restaurants how often does the manager or chef come up and tell you what you are going to taste in your food and wine? 52:10 Cab with milk chocolate vs cab with dark chocolate. 53:40 Has the tasting today done anything to change your perspective on pairing? 56:10 Pairing wines with pizza (from Restaurant 111). 1:00:00 Wrap up

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              • The Art of the Sale (DeAnne Kemp and Trevor Butcher) on The Wine Down EP#6


                from TheLip.tv / Added

                53 Plays / / 0 Comments

                Show Description: The Wine Down is moment in your week and ours when we discuss the world of delicious things. We are interested in anything that is fermented, distilled, grown, nourished, and served. Each week we strive to share with you our interests and experiences and we hope that you will do the same with us as well. You can do so by visiting our website at thelip.tv. Guest Bios: DeAnne Kemp – General Manager of Cornell Winery & Tasting Room. DeAnne and the owner of Cornell, our producer Tim, met back in 2006 when Tim was developing Cornell. DeAnne continues to be one of the leading sales and marketing people in Los Angeles forMalibu producers. Trevor Butcher – Trevor has worked as a salesman for Cornell Winery for close to two years. He is also an actor. Ep 6 Recap: This week on The Wine down: the Art of Selling Wine. Sonja and Brandon are joined by DeAnna Kamp and Trevor Butcher from the Cornell Winery and the group go into detail on the process and approach. What goes into it? How Important is the labeling? How doe the saleperson assist the customer in the process? Common assumptions about red / white wines are addressed and DeAnna and Tim share their thoughts on how to approach wine buying and tasting. ADDITIONAL LINKS: www.malibugrange.com www.casadumetzwines.com www,cornellwinery.com www.oldplacecornell.com SHOW NOTES: 0-3:00 Introduction: guests DeAnne Kemp, Trevor Butcher. 3:00 How do you approach someone when they walk into the tasting room? 4:00 Why don’t people want to ask for help? 4:45 Do people generally know what they are looking for? Do they know what they like? 7:00 Cornell Winery has no snob appeal so it provides comfort. With that said, how do you know if people are lost? Or looking for something in particular? How do you know what they are looking for? 9:15 When someone is looking through the shop is there a difference between men/women? 11:00 So when you are approaching them how open are people to receiving the information that you can provide? 13:20 Are these skills you have learned on the job? How do you develop those talents? 14:00 (For Trevor) Does it help that you are an actor? 15:20 How do you structure a tasting list for the range of people that are coming in? 17:42 How much do people want to enjoy and have fun and hear stories? 19:30 What are the flights focused on? Varietal? Region? Price? 21:20 How many labels do you have? How do you educate the staff when new product comes in? When you make the tasting, flight what goes into it? 24:00 Without any marketing budgets or reviews, scores, ratings how did you go about it with “Republic of Malibu?” 28:00 Do you have the freedom to take what you love about the wine and run with it? 30:00 To match the descriptors with the label, how do you reconcile with they don’t match? Brandon, why the Orin Swift obsession? 32:30 Why are you attracted to that? What are the labels telling you? 35:10 How do the descriptors of the wines fit in with it? How do the customers react to them? Do they want more or do they want to find out for themselves? 39:00 How much is it for you to take these stories etc. to know the wine maker? 41:00 How many times have you heard the story of people going to Italy, falling in love with a wine, bringing it back and the romance not traveling with it home? 43:00 So it really does matter what is in the bottle, right? 45:00 Time to put the sales folks to the test. Role play with them. 53:00 Found that i was drinking chardonnays wrong, opened up my palette by drinking it at a different temperature. 56:50 What tips would you give people who are going in for a wine tasting? 59:30 WRAP UP

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                • Old World vs. New World Wines (Charles Schetter) on The Wine Down EP#7


                  from TheLip.tv / Added

                  93 Plays / / 0 Comments

                  Guest Bio: Charles owns Malibu Sanity, a one acre vineyard in the hills above the picturesque coastline known as Malibu. Charles decided to grow Pinot Noir and Chardonnay for two reasons; 1.) they are the best suited varietals for terroir and climate in his vineyard and 2.) Charles has long enjoyed a love for Burgundy and has a very extensive collection of some of the best produced wines from that region. Ep 7 Recap: On The Wine Down this week the topic of Old World vs New World Wines. Sonja and Brandon are joined by winemaker Charles Schetter to talk about what qualifies a wine as old world or new world and what the differences are and which, if either, is better and why? They explore French, Italian, German and Portuguese traditions and influences they have had on younger wine making regions such as America, Australia, South Africa, Chile, Argentina and Canada. ADDITIONAL LINKS: http://www.malibusanity.com/ www.malibugrange.com www.casadumetzwines.com www,cornellwinery.com www.oldplacecornell.com SHOW RECAP: 0-2:00 Introduction: Charles Schetter 2:00 Old World vs New World debate 2:40 What is your wine making philosophy and what are your goals? 4:00 Are you trying to emulate in the new world the old world qualities? 4:28 91 classic old world. What are the characteristics of this wine? 7:58 If you made your best pinot, might it compete with the burgundy you love so much? 9:15 VIDEO discussing how to discern between good and bad wines 10:30 What makes something great (idea that because it is old it is automatically good)?\ 12:30 What was your biggest influence? 13:45 Practices in the vineyard vs discussion in the market place. 15:30 Do you need to pay your dues to appreciate characteristics that seem negative? 20:30 Mineral qualities. 20:50- 28:30 Word association. 28:50 VIDEO 2: “Wine is a serious endeavor” 29:30 Ultimately what is wine? how do we appreciate it? what do we need to understand it? what does it mean and what does it represent? 30:00 When you hear old world/new world do you think geography or style? 31:40 Matching the moment with the wine. 34:00 Do you have to know/appreciate all of the nuances to understand it? 39:30 Does the promise make it better? 41:50 Do you believe it is important to identify where it is from? 43:00 If terroir (which usually means old world) is employing new world techniques, what are we talking about in terms of production? 48:00 Is it intent or is it resources (how the elements are introduced)? 51:15 VIDEO THREE “paul masson chablis” 52:30 About commerce vs. passion: What is good and what is bad? Does either argument allow you to enjoy the wine more or less? 53:00 Malibu sanity chardonnay tasting. 54:55 Image of Charles working in his vineyard. 55:00 WRAP UP and Halloween challenge.

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                  • Basic Wine Making


                    from West Winery / Added

                    330 Plays / / 0 Comments

                    Chris West, winemaker at West Winery, teaches you the basics of wine making with the help of Curtis Wieberg. Presented by CVTV.

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                    • Peter T Paul College of Business and Economics - Wine Panel - Part 1 of 3


                      from Paul College at UNH / Added

                      34 Plays / / 0 Comments

                      On January 20, 2014 Peter T. Paul ’67 and Interim Dean Arnold Garron ’84 of the Peter T. Paul College of Business and Economics invited all to attend a panel discussion on "The Business of Winemaking" The program featured Peter T. Paul '67, proprietor of Peter Paul Wines, and benefactor of the Peter T. Paul College of Business and Economics Jeff Morgan and Daniel Moore, co-winemakers for Peter Paul Wines Nelson Barber, Associate Professor, Department of Hospitality Management David Duhamel '88, Chief Operating Officer of Perfecta Wine Company

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